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A tasty and original recipe for ravioli made with an authentic tomato and mushroom sauce to serve as a canapé.

Serves 6

Ingredients

7 ounces (200 grams) ready-made mushroom ravioli

2 1/8 pint (1 liter) vegetable oil (for frying)

1/2 onion (finely chopped)

3 cloves of garlic (sliced)

5 1/3 ounces (150 grams) wild mushrooms

2 ounces (60 ml) dry white wine

2 ounces (60 ml) olive oil

14 ounces (400 grams) canned chopped tomatoes

1 tablespoon thyme (chopped)

Salt and pepper

Steps

1

Make the sauce. Heat a saucepan with olive oil. Add the onions, sliced garlic, and mushrooms. Cook for a few minutes and then carefully pour in the white wine. Leave it to cook for another 5 minutes. Add the tomatoes and season with salt and pepper. Stir well and cook gently for 10 to 15 minutes. Remove the pan from the heat.

2

Puree the sauce. Add thyme to the sauce. Puree the sauce with a hand blender for about a minute.

3

Fry the ravioli. Heat a large saucepan over high heat with vegetable oil. Get a tray ready next to the pan, lined with paper towels. Use a slotted spoon and add about 1/3 of the ravioli to the pan. Fry the ravioli until they are brown. Drain the finished pieces on the paper towels and continue the other ravioli pieces in the same way.

4

Serve. Pour the sauce into a serving/dipping bowl and stack the ravioli on a plate to one side. Eat while hot and use the sauce for dipping.

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Article Info

wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, volunteer authors worked to edit and improve it over time. This article has also been viewed 9,079 times.